Pumpkin Snickerdoodles

Cream together:

1/2 cup butter

1/2 cup vegetable shortening

1 cup white sugar

1/2 cup light brown sugar

Blend in:

3/4 cup pumpkin puree

1 large egg

2-3 tsp. vanilla extract

Add the dry ingredients mixing until just blended. Do not over beat!

3-3/4 cups gluten free flour (I use Pamela's)

1-1/2 tsp baking powder

1/2 tsp salt

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

They'll be a little sticky but I was able to still roll them lightly in my hand before placing them in the sugar coating.

Sugar coating:

1/2 cup sugar

1 tsp ground cinnamon

1/2 tsp ground ginger

1/8 tsp allspice

After coating, place on an ungreased cookie sheet.

Flatten with the bottom of a glass.

Bake at 350 degrees for approximately 11 minutes. Cool.